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Smoking Rabbits First Time

post #1 of 20
Thread Starter 

Well i still consider myself to be a rookie at the whole smoking meats but im all ways willing to try something new. I raise New Zealand White Rabbits and my husband all ways fries them or has me do a roux and stew them so i thought why not try something new.

So i found a recipe form Man Fire Food where the guy rotisseries the rabbit over an open flame. I brined them in white Miso and parsley rosemary and shaved garlic for two days (injected) . i heated it all together and cooled it for this part.  

post #2 of 20
Thread Starter 

 

 

So then i stuffed them with garlic , rosemary, basil,salt , pepper and sewed them up with cooking string ( i suggest a second hand for this). then i put them on the skewer from the rotisserie. Again i did this on my own it would have been a lot easier with help to hold them.

post #3 of 20
Thread Starter 

 

This is what the start looked like 

post #4 of 20

NC , Looks very good , how did the bunnies come out??

post #5 of 20
Thread Starter 
Great. We loved them. I thought that the spices on the stick to bast them was more for show but it wasn't. It really did make difference in flavor.
post #6 of 20
Very nice! I missed this last week.
Points
points1.png
I also missed seeing where the bb's went in. You didn't get these hunting did you? 😬 lol Nice looking meal.
post #7 of 20
Thread Starter 
Well I did the rabbits for my husband s fantasy football draft party , everyone loved them. But I haven't been able to load pictures.
post #8 of 20
Quote:
Originally Posted by Noble Captain View Post

Well I did the rabbits for my husband s fantasy football draft party , everyone loved them. But I haven't been able to load pictures.
I never see rabbit here much. Once and a while frozen .
post #9 of 20
Thread Starter 
I raise mine New Zealand whites. And quail, pheasants, chickens and turkey. We had ducks to but we ate them because they kept getting in my pool.
post #10 of 20
Oh.... I see.. nice!
post #11 of 20
I missed this post first time around.

I'm thinking those rabbits would have been great. Nice flavor profile.

What temp and wood did you use and to what IT??

I generally just cook rabbit on a spit over an open fire.

Sure would have liked to have seen more pics. Keep trying.

Gary
post #12 of 20
Thread Starter 
Well the first 2 in the top I did at 200 to 250 in the smoker then on the rotisserie I only put them in the smoker for like 30min for flavor the rest of the 2hours and 30 min was on the pit. Oak
post #13 of 20
Thread Starter 
This time I just did them on the rotisserie same time and temperature, but I did 4 rabbits so I had to finish them off on the pit because they were to big lol 46inch gill. I have a small ss pipe that I put oak in for smoke in the pit.to.
post #14 of 20
Thread Starter 

Here is the rabbits from Sunday. everyone loved them. 

post #15 of 20
Thread Starter 

post #16 of 20
Nice Q-view
post #17 of 20
Very nice job. Love the bunny!
post #18 of 20
Thread Starter 
Thanks guy's
post #19 of 20
Thread Starter 
we also smoked a brisket, smoked some ham we cured in the fridge 12 days, and 3 drunken chicken. And Louisiana red beans of course.
post #20 of 20
Thread Starter 
we did ribs to .
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